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Friday, November 18, 2011

Rava Idli/Semolina Idli

Rava Idli is an easy and quick recipe which is perfect for breakfast or snacks. No grinding and no fermentation for hours, they are so simple to make. I used to have these from south indian hotels back in India and they tasted extremely delicious when served steaming hot. But believe me, you can create the same taste at home. Once you make these at home, you may not want to taste the hotel idlies, so guys...definitely give it a try !! I had posted Vermicelli Idli few days back, which is another quick recipe and I prepare it similar to the rava idlies. The rava idlies are very soft and tasty ones, we actually enjoyed it as dinner a couple of days back.

If you are using unroasted rava, dry roast the rava in a pan for few minutes until it leaves nice aroma. Keep aside. I have used already roasted rava here, so I skipped the roasting part.

In the same pan, heat the oil. Splutter mustard seeds. Add ginger, green chillies and curry leaves, saute for a minute. Add carrot and saute for a couple of minutes until raw smell goes. Keep this aside.

Beat the yoghurt well and add it to rava. Mix well. Add some water (I added about 1/2 cup) so as to make a thick batter. Now add the carrot mixture, coconut, coriander leaves and salt to this and mix . Finally add the baking soda and combine everything well. Keep this aside for 30 minutes.

Grease the idly stand with a little oil. Place a cashew in each of the mould. Place a coriander leaf on top of each cashew (These are for garnishing). Pour the batter into each mould now and lightly spread it. Steam for 12-15 minutes.

Remove the idlis. You can see the cashew and coriander garnishing on top of each idli. Serve hot with any chutney or sambhar.

Notes:
* You can directly add the carrots to the batter without sauting.
*You can add other veggies too.
* You can skip the garnishing part.